cwt. are annually obtained.

In 1837 there were 11,526 acres of ground under cultivation with
olives in Southern Illyria, which yielded 261,800 gallons. Olives and
sumach form the principal crops of the landholder. I have not been
able to get any recent correct statistics of the culture and produce.
The oil of Istria is considered equal to that of Provence. The stones
and refuse are used there for fuel. The olive is also extensively
cultivated in the Quarnero Islands, especially Veglia and Cherso, and
in Corfu. There were in 1836, 219,339 acres under cultivation in the
Ionian Islands, producing 113,219 barrels. The olive is gathered there
in December. The average price of the barrel of olive oil was 48s. 3d.
Nearly two millions of gallons of olive oil were exported from Sicily
in 1842. Naples alone shipped five millions of gallons in 1839, and
about 2,500 cwts. of oil is shipped annually from Morocco. Russia
imports about 500,000 poods (40 lbs. each) of olive oil annually.

"Provence oil, the produce of Aix, is the most esteemed. Florence oil
is the virgin oil expressed from the ripe fruit soon after being
gathered; it is imported in flasks surrounded by a kind of network
formed by the leaves of a monocotyledonous plant, and packed in half
chests; it is that used at table under the name of salad oil. Lucca
oil is imported in jars holding nineteen gallons each. Genoa oil is
another fine kind. Galipoli oil forms the largest portion of the olive
oil brought to England, it is imported in casks. Apulia and Calabria
are the provinces of Naples most celebrated for its production; the
Apulian is the best. Sicily oil is of inferior quality; it is
principally produced at Milazzo. Spanish oil is the worst. The foot
deposited by olive oil is used for oiling machinery, under the name
of' droppings of sweet oil.'"--("Pereira's Materia Medica.")

The manufacture of olive oil in Spain has undergone very considerable
improvement during the last few years; in particular, the process for
expressing the oil has been rendered more rapid and effectual by the
introduction of the hydraulic press, and thus the injurious
consequences which resulted from the partial fermentation of the fruit
are avoided.

There are four different kinds of oil known in the districts where it
is prepared.

1. _Virgin oil_--A term which is applied, in the district Montpellier,
to that which spontaneously separates from the paste of crushed
olives. This oil is